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110 East 15th Street, Vancouver, WA, 98663

(360) 600-8006

Class Cooking specializes in small group hands-on gourmet cooking classes, and provides event planning and catering services.  Located adjacent to Burnt Bridge Cellars in Vancouver, Washington.

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Chocolate Raspberry Shortcake

Gregory Clapp

I love shortcakes - any kind of shortcakes.  This is a nice twist on the classic, adding chocolate to the equation.  This dessert would also be good substituting the raspberries with blackberries, strawberries, or even bananas.

Biscuits:

  • 2 cups flour
  • ¼ cup sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup butter chilled, cut into ½" dice
  • ½ cup semisweet chocolate chopped (chips work fine)
  • ½ cup milk
  • 1 egg
  • ¼ cup milk for brushing
  • Caster sugar or sugar

Place all dry ingredients into a mixing bowl.  Add butter and cut butter into flour using a pastry cutter or a fork. Stop when it looks grainy. Wisk egg with the milk and pour into the flour mixture. Using a fork,stir it together until it forms a ball. Do not over mix. Pour dough onto a lightly floured surface. Gently work it so it's not sticky. Form the dough into a disk ¾" thick. Cut into 8 biscuits and place on a greased baking sheet. Brush biscuit tops with milk and sprinkle with sugar. Bake at 400º for 15 to 20 minutes.

  • 4 cups fresh raspberries
  • (no need for sugar if they are not too tart)

Whipping Cream:

  • 2 cups whipping cream
  • 2 tbsps powdered sugar
  • 2 tbspscocoa powder
  • 2 tbspsKahlua liqueur

Whip cream until soft peaks form. Add remaining ingredients and whip until incorporated.

To assemble, cut a biscuit in half. Place bottom half in a serving bowl, top with ½ cup raspberries, and a ½ cup cream. Place biscuit top on the cream and garnish with a tbsp of cream and a raspberry.

Serves 8.